Pan-Seared Sirloin Steak with Garlic Herb Butter

A classic, foolproof method for achieving a perfectly browned and juicy pan-seared steak, elevated with a compound butter infused with fresh herbs and a hint of lemon zest for a bright, sophisticated finish.

Prep: 15 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 1.5 lb sirloin beef steak
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp canola oil
• 3 tbsp unsalted butter
• 2 clove garlic
• 1 tsp fresh thyme
• 0.5 tsp lemon zest

Cooking instructions

1. Remove the steak from the refrigerator 30 minutes before cooking. Pat the meat thoroughly dry with paper towels and season all sides evenly with salt and black pepper.
2. In a small bowl, combine the softened butter, minced garlic, finely chopped thyme, and lemon zest. Mix until well combined and set aside.
3. Heat the oil in a heavy-bottomed cast iron skillet over medium-high heat until the oil is shimmering and just beginning to smoke. (about 2 min)
4. Place the steak in the skillet. Sear undisturbed to develop a deep brown crust, then flip and continue cooking until an instant-read thermometer inserted into the thickest part reaches at least 145°F (63°C). Rest for at least 3 minutes before slicing. (about 8 min) — Medium-high heat
5. Reduce the heat to low, add the garlic herb butter to the pan, and spoon the melting butter over the steak for 1 minute as it finishes. (about 1 min)
6. Transfer the steak to a cutting board, pour the pan butter over it, and tent loosely with foil. Let the meat rest to ensure juices redistribute before slicing. (about 5 min)